Course code MVI276

MVI276 Brewing

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Norsk emneinformasjon

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Showing course contents for the educational year starting in 2016 .

Course responsible: Trude Wicklund
Teachers: Ellen Skuterud, Elisabeth Fjærvoll Olsen
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
Limits of class size:
60 students
Teaching exam periods:
Autumn parallel.
Course frequency: Annually
First time: 2015H
Preferential right:
B-MAT (Bachelor's in Food Science or equivalent).
Course contents:
Basic steps in brewing, practical and theoretical.
Learning outcome:
Students will gain an understanding for what happens at the various process steps in the manufacture of beer, such as the principles of malting, mashing, wort boiling and fermentation. Commodity quality and composition of the prescription for the different varieties of beer are also important. Some analyzes for the evaluation of both commodity and finished product will be inluded in the course. 
Learning activities:
Lectures, practicals in pilot plant and lab, reports. 
Teaching support:
Fronter
Syllabus:
Syllabus will be announced at the start of the course. Handouts.
Prerequisites:
Basic knowledge in chemistry (KJM100 or equivalent) and microbiology (BIO130 Oor equivalent). 
Recommended prerequisites:
Knowledge about cereals and fermentation. 
Mandatory activity:
Practicals
Assessment:
Written exam (3 hrs), counts 100 %. 
Nominal workload:
Total 150 hours: 16 hours lectures, 20 hours lab, 50 hours report/group work, 64 hours self study. 
Type of course:

Two hours' lecture per week.

One 6 - 8 hours' exersise during the fall term, will be announced on Fronter.

Examiner:
An external sonsor evaluates a minimum of 25 selected exam papers.
Allowed examination aids: No calculator, no other aids
Examination details: One written exam: A - E / Ikke bestått